Study of heat satability mechanism of 5'-AMPdeaminase in dried Iwa-nori

• Project/Area Number: 20580224
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Fisheries chemistry
• Research Institution: Kyoritsu Women's University
• Principal Investigator: MURAKAMI Masahiro Kyoritsu Women's University, 家政学部, 教授 (70134517)
• Project Period (FY): 2008 – 2010
• Project Status: Completed (Fiscal Year 2010)
• Budget Amount: ¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000); Fiscal Year 2010: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2009: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2008: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
• Keywords: 岩海苔 / 5'-AMPデアミナーゼ / 酵素5'-IMP / 5'-AMP / うま味 / 安定性 / タンパク質 / AMPデアミナーゼ / 酵素 / 5'-IMP / AMP デアミナーゼ / 5' -IMP / 5' -AMP

Research Abstract

DriedIwa-nori is one of the traditional foods and contains 5'-inosinic acid produced by 5'-AMPdeaminase. This enzyme in the DriedIwa-nori is stable by heat. In this study, contents of 5'-inosinic acid and free amino acids were measured. Activity of this enzyme was lost by heat under aqueous condition and Ca or Mg was necessary to express and stabilize this enzyme. Isolation and purification of this enzyme were tried by chromatography.